As much as I tried to get excited for the game this past Sunday, it was evident that I was more excited about the food and halftime show than I was about the football portion of the festivities. Don’t get me wrong, I love a good game (especially when my team is playing) but there was something about the matchup that left me uninterested. So instead of focusing my energy on betting on a pool, or dressing in the team colors, I focused on the snacks!
J and I went all out and not only made delicious chili lime chicken bites and roasted sweet potato fries, but we also prepared corresponding dipping sauces. We paired the chicken bites with a sriracha lime ketchup and the fries with a roasted garlic aoli. It was delicious!
Needless to say, less than halfway into the game everyone was gathered around the food and not the TV.
- 6 pounds chicken breast
- 3 garlic cloves, peeled
- 2 jalapeno peppers, seeds removed
- 1/2 onion, roughly chopped
- 1/2 cup fresh cilantro
- 1/4 cup lime juice
- 1 tsp paleo sriracha
- 2 tablespoons coconut aminos
- Zest from 2 limes
- Freshly ground pepper
- 2 tablespoons coconut oil
- 4 limes, cut into wedges
- 1/2 cup PaleoChef ketchup
- 2 tbsp paleo sriracha
- Juice of half a lime
- Trim and prepare the chicken breast how you would like them (i.e., tenders or bites)
- Combine the garlic, peppers, onion, cilantro, lime juice, sriracha, coconut aminos, lime zest and ground pepper in a blender
- Blend well until everything is smooth
- Add the chicken breast to a large bowl and cover with the marinade
- Mix together using your hands
- Marinate the chicken in the fridge for at least 30 minutes, and no more than 12 hours
- While the chicken is marinating, prepare the Sriracha ketchup by combining the ketchup, sriracha and lime juice
- Once the chicken has marinated, preheat the oven to 400 degrees (you can also cook the chicken on an outdoor grill)
- If you are using the oven, line a rimmed baking sheet with foil and place a wire rack on top
- Lightly grease the wire rack with coconut oil and arrange the chicken on top
- Roast for 30 minutes or until golden brown (and don’t forget to flip half way through)
- Serve with lime wedges and enjoy